Lamb

Roast lamb with root vegetable salad and tahini sauce

Name: Roast lamb with root vegetable salad and tahini sauce
Yield: 4
Ingredients: Juice and finely grated zest of 1 lemon; ½ bunch marjoram, leaves chopped; 70ml olive oil, plus ½ tbs extra; 1 small easy-carve lamb leg roast (1.2kg); 350g small sweet potatoes, cut into wedges; 1 bunch Dutch carrots, scrubbed; 3 baby parsnips, peeled, quartered; 2 tbs honey; 1 cup red-vein sorrel (or baby rocket); ¼ cup hazelnuts, toasted; ½ bunch mint; ¾ cup Greek yoghurt; ¼ cup (60ml) hulled tahini; ¼ bunch marjoram; Juice of ½ lemon

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 01, 2018

“The lamb can be marinated overnight in the fridge, then brought to room temperature before cooking” - Colin Fassnidge.

Juice and finely grated zest of 1 lemon
½ bunch marjoram, leaves chopped
70ml olive oil, plus ½ tbs extra
1 small easy-carve lamb leg roast (1.2kg)
350g small sweet potatoes, cut into wedges
1 bunch Dutch carrots, scrubbed
3 baby parsnips, peeled, quartered
2 tbs honey
1 cup red-vein sorrel (or baby rocket)
¼ cup hazelnuts, toasted
½ bunch mint

Tahini sauce

¾ cup Greek yoghurt
¼ cup (60ml) hulled tahini
½ bunch mint
¼ bunch marjoram
Juice of ½ lemon

Method

1.

Preheat the oven to 200°C and line 2 oven trays with baking paper. Combine lemon juice and zest, marjoram and 60ml oil in a bowl, season and rub half over lamb and leave to marinate for 20 minutes, allowing lamb to come to room temperature.
2.

Meanwhile, for the sauce, blitz all the ingredients in a blender until smooth. Season, then pour sauce into a container, cover and refrigerate to chill.
3.

Place sweet potato, carrots and parsnip on one of the lined trays, drizzle with remaining lemon mixture, toss to coat and roast for 40-45 minutes until tender and golden. Drizzle with honey and roast for a further 5 minutes, then cool.
4.

Heat remaining oil in a frying pan over high heat and sear lamb, turning regularly, for 6 minutes or until browned all over. Place on the remaining tray and roast for 35 minutes for medium-rare or until cooked to your liking. Cover loosely with foil and set aside to rest for 10 minutes.
5.

Place the roasted vegetables, red-vein sorrel, hazelnuts and mint in a bowl and toss to combine. Arrange on a large serving platter, drizzle with a third of the tahini sauce and serve with lamb and remaining sauce on the side.